Whether you’ve had Mofongo on a trip to Puerto Rico or your abuelita or mother made it for you when you visited, at your request; or if you’re fortunate to have a Puerto Rican or Dominican restaurant close by, you will NEVER forget the taste of mofongo and you will certainly come back for more! It’s simple to make and it only needs one word, pronounced moe-phone-go. Sort of like Madonna, Prince or Beyoncé — you get my point.
Mofongo has its history. The dish is a made up of a plantain mash with pork cracklings (variations can include making it with bacon instead). Its origin comes from Africa as the slaves brought with them a dish that they called foo-foo, or fufú, and is made in the same manner as mofongo from different mashed starchy vegetables, namely, yams, cassava and plantains. The recipe below is thought to originate from Puerto Rico although there are similar mashed plantain dishes that come from Cuba and the Dominican Republic. In Cuba, they call it Fufú de Plátano. Dominicans have their Mangú, but also make a mean mofongo as well.
Mofongo is traditionally prepared in a mortar and pestle, which looks like the picture below, but if you do not have one you can use a potato masher or place in the food processor to totally smash the plantains and mix with the garlic. Roll up in a ball or serve in the mortar and pestle. Traditionally this is eaten with a creamy chicken broth, but you may also have it as a complete meal with shrimp, beef (especially beef stew) and any other meat of choice. The recipe I provide is the traditional basic one.
Do yourself and your family a favor and make this dish. I guarantee it will go down in your book as a recipe to save and hand down to generations to come.
¡Buen Provecho!
Ingredients
- 3 VERY GREEN PLANTAINS PEELED
- 1/4 CUP PORK RINDS OR PORK CRACKLINGS (YOU MAY ALSO USE COOKED BACON)
- 3 CLOVES GARLIC PEELED AND MASHED TO A PASTE WITH A MORTAR AND PESTLE KOSHER SALT (TO TASTE, JUST DON’T ADD TOO MUCH)
- 3 TABLESPOONS EXTRA-VIRGIN OLIVE OIL OR AS NEEDED
Directions
- Remove the green skin of the plantains and cut the flesh into 2-inch rounds, and deep fry only ONCE. Be careful NOT to overcook or undercook. You should remove the pieces from the oil once you can stick a fork into it and the plantain is still tender NOT crispy. Drain on paper towels and sprinkle with salt if you wish (remember not to over salt them).
- While the plantains are still hot, pound them one by one with a pestle together with a little of the crushed garlic, a few of the pork crackling or bacon, some of the olive oil and salt if you wish to add more. PLEASE NOTE: If you don’t own one of these mortar and pestles, you may wish to use a food processor.
- Pound the mixture until the plantains are coarsely mashed and the ingredients are well combined. If you see the mixture is dry, you may use more olive oil.
- Form into balls and serve.
This article was published by permission from Hispanic Kitchen. Recipe and photo contributed to Hispanic Kitchen by Angie’s Kitchen Shenanigans.
